How to Make Your Own Baking Extract
Did you know that you can make your own baking extract, and it’s far easier than you could ever imagine? You know, that expensive, flavoured, viscous liquid that we add to baking to give it some pizazz? It comes in flavours like vanilla, almond, orange, and just about anything else you can think of?
Those tiny bottles that last as long as a blink and leave you wondering why you love baked goods so much… yeah, that.
Like most things that you find in the store, you can make your own extract – any extract – at home, and all you need is a few ingredients. By a few, we really mean two. It can’t get much easier than that, can it?
Don’t have the time or willpower to read the whole article? Here’s what you need to know: you need vodka and your flavouring of choice (vanilla bean pods, lemon rinds, mint leaves, etc). Measure your vodka into a suitable bottle, toss in the correct amount of the flavour source, and forget about it for a few months.
Skip down to the recipe to find out the ratios you’re going to need for different extracts!
What is Baking Extract?
Baking extract is, simply put, a thick liquid that is made by extracting a chosen ingredient’s flavour by steeping it for an extended period of time. The flavour, or ‘essence’ is sucked right out of the ingredient and absorbed by the liquid – a bit like a dementor, really.
Anyone who has spent more than five minutes in the kitchen will be familiar with baking extracts, and you’ll know how important they can be. Without extract, your baking just won’t be as good as you’re hoping.
Wait…You Can Make Your Own?
The good news is, you don’t need to make a trip down to the shop to get more if you suddenly run out – not if you take the time to plan ahead.
We should mention that making your own extract is not a quick process, but it is easy. You are going to need several months for the ingredients to steep before you can actually use it in your baking.
How to Make Your Own Baking Extract
With five steps and two ingredients, it doesn’t get much better than this. To learn how to make your own baking extract, see the sections below.
What You’re Going to Need
You know a recipe is going to be great when you only need two ingredients to make it work. While you could mix flavouring ingredients, it isn’t recommended. It’s better to stick to the correct ratios when making your extract, and using and combining what you need when the time comes to bake.
The measurements we’re using will make about 230 ml (8 oz) of extract, so make sure you get the right sized airtight jars for this!
Here are the ingredients you’re going to need to make your own baking extract:
- Vodka (230 ml per extract)
- Glass jars
- Your flavouring of choice (popular options include vanilla, orange, lemon, almond, mint, cinnamon, and coconut, but feel free to go ham)
The Method
Follow the steps below to make your own baking extract in the comfort of your own home:
- First, you will need to prepare the raw ingredients that you have decided to use. For vanilla extract, you will need vanilla pods to be sliced vertically so that the seeds are exposed. We will cover this in more detail below.
- Once the raw ingredients have been prepared, simply toss them into the jar and pour 230 ml of vodka over it.
- Make sure to leave ½ an inch between the top of the bottle and the vodka – you don’t want to over fill!
- Put the lid on the jar and make sure it’s airtight. Place your jars in a cool, dry place, like a cupboard.
- You can give the jars a gentle shake every few days, but it will also work if you just forget about them in the back of your cupboard. Leave the mixture to steep for a minimum of 6 weeks before using it. The longer, the better, though!
OPTIONAL: Once your extract is ready and you don’t want it to steep any more, you can strain the mixture. Simply use a sieve or something similar to separate the liquid from solids. This isn’t necessary, but it’s a nice additional step if you want your cupboard to look a certain way.
Preparing Your Raw Ingredients
Below are the preparation and measurement details you’re going to need to know about your raw ingredients:
- Vanilla (4 whole 3–4 inch pods) – split your vanilla bean pods down the length with a sharp knife to expose all those little seeds inside
- Mint (1 cup, loosely packed)– wash your mint leaves, you don’t even need to chop them up
- Coconut (½ a cup, roughly chopped) – get yourself a coconut and chop up some coconut flesh. You can use desiccated coconut, but avoid using pre-toasted coconut for this
- Citrus (1 large is using an orange, or 2 if using a lemon) – wash your fruit and get the rind off before chopping it into strips. Make sure none of the citrus flesh is on it
- Almond (½ a cup)– either chop up some raw, unsalted almonds, or use raw, unsalted almond slices
- Cinnamon (4 sticks) – you can use whole sticks of cinnamon. Easy-peasy.
Feel free to double or triple the recipe as you like, but make sure you stick to the ratios. You want your extract to be powerful!
Once the allocated time is up (a minimum of 6 weeks, but it’s better if you leave it for longer), you can use it the same way you would use normal extract. Just like store-bought extract, you can expect your homemade concoction to be safe to use for several years.
Final Thoughts on How to Make Your Own Baking Extract
Knowing how to make your own baking extract can be a game changer if you’re someone who bakes a lot. Not only is making your own extract very affordable, but it’s so easy! There’s no reason not to give it a go, and it’s a simple step to being a tiny bit more self-sufficient.
If you want to stick around the kitchen, why not make yourself some delicious homemade milkshakes? Or, if you want to try something different, learn how to make stock cubes for all those delicious soups and stews. You could also learn about food safety and how long different foods last in the freezer (this might surprise you), or circle back to baking and try making your own naan or bread – you won’t be disappointed.